AuthorRetroRuth
Rating

From Farm Journal, 1959

Tested Recipe!

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 3 pounds ground prune plums5 cups
 5 cups sugar
 10 oz raspberries, fresh or frozen

1

Put ripe, firm plums through a food processor using a medium blade.

2

Combine plums and sugar in a 5 or 6 qt pan. Add raspberries and mix together.

3

Bring to a boil; reduce heat and simmer until thick, about 40 mins. Stir occasionally. Process according to modern directions from your jars or canner or freeze.

4

Notes:
I make several variations of this recipe, depending on how much time I have. I often use a box of pectin with this, just use the directions on the box of pectin for when making plum jam. Also, when using pectin I don't grind the plums, I just pit them and cut them in half. I also add the raspberries at the very end of cooking rather than at the beginning for a fresher raspberry taste.

Ingredients

 3 pounds ground prune plums5 cups
 5 cups sugar
 10 oz raspberries, fresh or frozen

Directions

1

Put ripe, firm plums through a food processor using a medium blade.

2

Combine plums and sugar in a 5 or 6 qt pan. Add raspberries and mix together.

3

Bring to a boil; reduce heat and simmer until thick, about 40 mins. Stir occasionally. Process according to modern directions from your jars or canner or freeze.

4

Notes:
I make several variations of this recipe, depending on how much time I have. I often use a box of pectin with this, just use the directions on the box of pectin for when making plum jam. Also, when using pectin I don't grind the plums, I just pit them and cut them in half. I also add the raspberries at the very end of cooking rather than at the beginning for a fresher raspberry taste.

Plum-Raspberry Jam

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